
Monday, November 4, 2013
Counting on Fingers and Toes

Dawg Gone Good Fish'n


Honeymoon Fish'n


Island!
Georgia Florida Football Fishing

Nice Slam at Amelia Island

I had Ray and Heidi Stone along with their brother in law Louis Fagre fishing with me last Thursday here at Amelia Island. We met at the Atlantic Seafood dock down at the City marina at &:30 and headed north to fish Nissan's spot but had no real bites. But when we made our way around to the outside of Tiger Island, it wasn't long before we had started getting bites and all the anglers were pulling in hungry Seatrout. We made a run up to the Jolley River and here things heated up real good. They were all catching feisty Redfish on a jig and shrimp combo when Louis hooked up with something big, FISH ON! He played the fish perfectly and we soon landed a nice 23" Slot Red! We conintued to fish and Heidi boated a keeper sized 19" Seatrout then Louis rounded out an Amelia Island Back Country Slam by catching a nice 19" Flounder. We continued to fish the bank and at one time all three anglers had a Red in the boat - Triple Reds! We later headed in, counting it as another great day to be out on Amelia Island waters!
Wednesday, October 23, 2013
Pre Fishing Amelia Island

Sunday, October 20, 2013
Meeting The High and Incoming Challenge


good battle we netted a nice 24" Slot Redfish! We later checked out some flooded grass flats - saw no tailing Reds - then fished the logs of Tiger at the top of the high flood tide with no real bites. Trenton landed a feisty Stingray then we move to the outside of Tiger to fish the first of the outgoing tide. Both Chuck and Trey caught a few hungry Trout, Trenton had a feisty Redfish, then he wrapped up the day by landing a nice keeper sized Black drum. With that, we called it a day, another great one to be out on Amelia Island waters!
Saturday, October 19, 2013
Redfish Catchin

Wednesday, October 2, 2013
It's the Method

Monday, September 30, 2013
Aunt Dumpy's Congo Squares

1 Box light brown sugar
1 1/2 sticks of butter
2¾ cup flour
1 1/2 sticks of butter
2¾ cup flour
½ teaspoon salt (leave out if using self rising flour)
2 ½ teaspoons baking
powder (leave out if using self rising
flour)
3 eggs
½ teaspoon vanilla
2 cup chocolate chips (1
¼ in mix, ¾ cup on top)
1 cup chopped pecans
OPTIONAL: ½ cup coconut
Melt butter in microwave, mix with
sugar, let it cool!
(I didn't the first time and when I added the chocolate chips they melted)
ADD vanilla
Add eggs
Stir until all is mixed thoroughly.
If not using Self Rising Flour, add baking soda and salt to flour and sift a
couple of times to get it mixed thoroughly.
Add Chopped pecans
Add 1 ¼ cup chocolate chips
Add coconut if you are using it
Add sugar/egg mix to dry ingredients and beat with
blender. Spoon into “Large Bar Pan”
(Pampered Chef-stoneware) lined with parchment paper and sprinkle the last 3/4 cup
chocolate chips over top. Bake 30 minutes on 325 degrees. Make sure the center
is done.
Cut Congo Squares in bar pan then
lift out parchment paper and put on cooling rack.
These are great served hot with vanilla ice cream.
Subscribe to:
Posts (Atom)